A FOOD TRADITION

Jamaican Cuisine

A vibrant Caribbean cooking tradition shaped by Indigenous, African, European, Indian, and Chinese influences, featuring jerk seasoning, seafood, legumes, tropical produce, and hearty stews.

Dishes linked to this cuisine

1–12 of 44

Ackee and Saltfish

A Jamaican savory dish of cooked ackee sautéed with salted fish, onion, tomato, sweet pepper, thyme, and optional hot pepper.

Bammy

Bammy is a thick Jamaican cassava flatbread that is fried, grilled, or baked until firm on the outside and tender within.

Blue Drawers

A Jamaican steamed cornmeal pudding flavored with coconut milk and spices and traditionally wrapped or lined with banana leaf.

Brown Stew Chicken

Chicken is browned and then gently stewed with aromatics, peppers, seasoning, and gravy until tender.

Brown Stew Fish

A Jamaican fish dish in which seasoned fish is browned and simmered in a savory sauce with aromatics and vegetables.

Callaloo and Saltfish

A Jamaican savory preparation of leafy callaloo greens cooked with salted fish, onion, garlic, and seasoning.

Chicken Foot Soup

A Jamaican hot soup simmered with chicken feet, root vegetables, pumpkin, seasonings, and sometimes flour dumplings.

Coco Bread

A Jamaican enriched bread made from a yeasted wheat-flour dough enriched with coconut milk, butter, sugar, and salt, then baked until lightly browned.

Coconut Drops

A Dominican Creole sweet made from grated coconut and sugar, formed into rough drops and baked or cooked until set, with flour appearing in some versions.

Cornmeal Pudding

A Jamaican baked pudding made primarily from cornmeal, coconut milk, sugar, and warming baking spices.

Cow Foot and Beans

A Jamaican stew of tender cow foot and kidney beans cooked with coconut milk, aromatics, and savory seasonings.

Curry Chicken

Curry chicken is a Grenadian chicken stew simmered with curry seasoning, aromatics, and a savory cooking liquid.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.